Now the blackboard for all you cooks in provinces other than Guangdong.

Crispy Grass Carp is not a new species, it's still a type of grass carp, but it's unique due to the different growing environment and artificial feeding methods.

The grass carp is native to the Yangtze River Reservoir in Zhongshan City, Guangdong Province, and is one of the city's geographical indications. By utilizing the reservoir's nutrient-rich mineral water, feeding concentrated fodder, and the intensive aquaculture method of living water, the breeders have finally raised this famous aquatic product with firm, crisp and crunchy meat.

The appearance of grass carp and grass carp is not very different, the difference between the two is that the spine of the grass carp is more rigid, and press hard to clearly feel the meat of the tight, and toughness.

Compared with the common grass carp, the nutrient content of the grass carp is much better, rich in protein, and can even be compared to fish salmon and eel.

Crisp grass carp can be divided into four grades based on the crispness and firmness of its meat:

No crisp: just a small amount of broad beans fed crispy grass carp, this grade of meat is flat, not crisp enough.

Semi-crisp: the supply of fava beans is not enough or less than 120 days of feeding out of the crispy grass carp, this grade of meat crisp, but not yet enough.

Crisp fat lady fish: refers to the supply of a sufficient amount of broad beans at 25 ℃ and up to 120 days out of the grass carp, this fish meat has shown a crispy mouth, but the meat is looser, each one weighs about 13 pounds.

Crunchy lean fish: The "fat lady fish" is subjected to a 100-day lean feeding program. During this period of time, no longer feed beans, after a long period of "hunger strike", the natural living water environment will be gradually discharged from the fish body impurities, the success of the body to lose excess fat flab, when the weight of crispy grass carp for about 11 pounds. The meat of this class is of the best quality, with a sweet and sweet flavor and no fishy taste, and the meat is very firm and rich in texture.

Crispy grass carp requires special cooking techniques due to the special nature of its meat. If cooked like grass carp, it will not be cooked and chewed, and chopsticks will not be able to poke into it, making it taste like chewed gum.

While in Guangdong, the carp can be eaten in this way:

1, boil

Of course, the most common way to do the carp is to boil, cut into thin slices to hit the side of the stove (under the hot pot), just boil in boiling water for 30 seconds, the fish has been cooked, and do not have to worry about the meat will be overly old - this is the crisp carp! The first thing you need to do is to get your hands on some of the most popular products in the world!

All you need to do is to dip the fish in soy sauce after boiling, and you can feel the crispiness and uniqueness of the meat.

2. Steaming

▲Steamed Grass Carp in Black Bean Sauce

Steaming with black bean sauce is also a common way of steaming grass carp, which is usually done by taking the brisket of the grass carp and steaming it with shredded ginger (which can be replaced with pickled ginger for steaming, as the pickled ginger absorbs the grease from the brisket well), black bean sauce and mixing it well, and then steaming it in the steaming cabinet for 5-6 minutes.

The meat of the dish is crisp and flavorful, young and old savory, very tasty, straight to the teeth and cheeks, chewy.